Thursday, 2 June 2016
BANANA SCONES...with cinnamon honey butter
3 cups self raising flour
1/2 cup caster sugar
50 grams butter, softened
2 large very ripe bananas, mashed
1/2 cup milk
preheat oven to 190 c. line 2 baking trays with baking paper.
place the sugar, flour and butter into a large bowl. using 2 knives,
cut the butter through until you can no longer see it.
mix in the bananas and milk. use your hands to bring to a soft dough
making sure all ingredients are incorporated. turn onto a lightly floured
knead lightly then pat out to 1 1/2 cm thick. cut into rounds with a
scone cutter. shape the offcuts together and pat out again to 1 1/2 cm
thickness and cut into more rounds.
place scones on trays and cook for 15 minutes or until golden on top
and cooked on bottom.
serve warm with the butter.
NOTE. these do not rise as high as normal scones.
CINNAMON HONEY BUTTER
226 grams butter, softened
1/4 cup honey
1/4 cup icing sugar
2 teaspoons ground cinnamon
using an electric mixer, cream the butter with the honey.
add in the icing sugar and cinnamon and beat till well combined.
store leftover butter in fridge.